sourdough discard toast crunch cereal
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: Makes about 4 cups
Ingredients:
- 2 cups sourdough discard
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the Batter:
- In a large mixing bowl, combine the sourdough discard, melted butter, maple syrup or honey, vanilla extract, ground cinnamon, and salt. Mix until well combined.
- Shape the Cereal:
- Use a spoon or cookie scoop to drop small, round clusters of the batter onto the prepared baking sheet, leaving space between each cluster.
- Bake the Cereal:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the clusters are golden brown and crispy.
- Cool and Serve:
- Remove the baking sheet from the oven and let the cereal clusters cool completely on the pan. They will continue to crisp up as they cool.
- Once cooled, break apart any clusters that have stuck together.
- Serve the sourdough discard toast crunch cereal with milk or enjoy it as a crunchy snack on its own!
Note: Store any leftover cereal in an airtight container at room temperature for up to one week. If the cereal starts to lose its crispness, you can re-crisp it by placing it back in a low oven for a few minutes.
